Flatbread with roasted shallots

4 servings Cooking: 40 mins
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By Illse van der Merwe April 15 2020
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Ingredients (10)

1 kg shallots — peeled and quartered lengthways
45 ml fresh chillies
15 ml red wine vinegar (or sherry vinegar)
30 ml honey — slightly warmed
salt — to taste
2 cup white flour
10 ml Superbake Instant Yeast
5 ml sugar
1 1/2 salt
180 ml water — lukewarm
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For the roasted shallots: Preheat your oven to 220 C. Arrange the shallot quarters in a roasting tray, then drizzle all over with the olive oil, vinegar and honey. Season with salt, then roast for 20 minutes.Remove from oven, stir, then return for 10 more minutes. Remove from oven and set aside. 

For the flatbreads: Place the flour, yeast, sugar and salt in a mixing bowl and stir. Add the water and oil and stir until it becomes sticky. Turn out on a clean surface, then knead to a soft, pliable dough.Place the dough in a lightly oiled bowl and cover to rise in a warm place for 30-40 minutes. In the meantime, heat your oven to 230 C. Divide the puffy dough into 4. On a floured surface, roll out each of the four pieces into a free form shape – basically oval works great.Transfer to a baking tray lined with non-stick baking paper. Top with your favourite toppings (see below), then bake at 230 C for 8-10 minutes or until golden. Remove from the oven, transfer to a wooden board or a plate, slice and serve immediately. 

Possible toppings for assembling your flatbreads:

• pommodoro (tomato) sauce, grated mozzarella and roasted shallot

• olive oil, feta, roasted shallots, thyme (fresh or dried), black pepper (add a drizzle of balsamic vinegar after baking)

• grated cheddar, fried bacon bits, roasted shallot

• anchovies, capers, garlic, roasted shallots (top with fresh rocket leaves after baking)

• basil pesto, sliced baby tomatoes, roasted shallots 

This recipe was published with permission by Illse van der Merwe  

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